• 2 teaspoons canola oil
• 6 thin slices bacon
• 1 cup (240 ml) clover honey
• ¼ cup (60 ml) plus 2 tablespoons pure maple syrup
• ¼ cup (55 g) light brown sugar
• ½ cup (120 ml) vegetable oil
• 1½ tablespoons ground cinnamon
• 1½ tablespoons pure vanilla extract
• ½ teaspoon kosher salt
• 4¼ cups (405 g) rolled oats (not quick cooking)
• ¾ cup (70 g) sliced almonds
• ¾ cup (90 g) chopped pecans
• ¼ cup (35 g) hulled sunflower seeds

Preheat the oven to 300°F (150°C). Heat the oil in a large sauté pan over medium heat, add the bacon, and cook until golden brown and crispy on both sides, about 8 minutes. Remove to a plate lined with paper towels to cool slightly, then coarsely chop. Reserve ¼ cup (60 ml) of the rendered bacon fat.

In a medium saucepan over high heat, cook the honey, maple syrup, brown sugar, vegetable oil, reserved bacon fat, and cinnamon, whisking occasionally, until smooth and the sugar has dissolved, about 5 minutes. Remove from the heat and whisk in the vanilla and salt.

Line a half sheet pan with parchment paper or spray with nonstick spray. While the honey mixture is cooking, combine the oats, almonds, pecans, sunflower seeds, and chopped bacon in a large bowl. Pour the honey mixture over and mix well to combine. Spread the mixture onto the prepared baking sheet (or two sheets if needed) in an even layer. Bake for 20 minutes, then stir and bake for another 10 to 15 minutes, until light golden brown. Let cool on a wire rack for about 15 minutes.

Store the granola in containers with tight-fitting lids in a cool, dry place. The granola will keep for up to 1 week.